Food

Making guacamole

How Did Avocados Become the Official Super Bowl Food?

Did you know this off-season penchant for guacamole is an industry creation?

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An Edible White House, and the Long History of Gingerbread

The history of gingerbread starts as early as the 11th century

New evidence indicates cheese was invented as far back as 5000 BCE, although ancient cheeses wouldn’t have been as varied or refined as the cheeses we have today.

New Discovery of 7000-Year-Old Cheese Puts Your Trader Joe’s Aged Gouda to Shame

Previously traced to ancient Egypt, prehistoric pottery indicates that cheese was invented thousands of years earlier

According to famed chef Pierre Gagnaire, an egg slowly cooked at 149 degrees Fahrenheit would be unmatched in flavor and texture.

How Do You Cook the Perfect Egg

Chefs and scientists try to solve the ultimate culinary puzzle

Nestlé researchers prepare to discover whether consumers will like reformulated cereal.

Can Technology Save Breakfast?

Cereal companies, maligned for overprocessing, are now using the same techniques to put some nature back in the bowl

In southwest Bolivia, the world’s largest salt flats sit atop a vast pool of brine on the Salar de Uyuni.

A Tasting Tour of Salts Around the World

Food critic Mimi Sheraton samples the different kinds of the world's most ancient and essential ingredient

A plate of assorted oysters at Swan Oyster Depot in San Francisco.

The Decades-Long Comeback of Mark Twain's Favorite Food

When America's favorite storyteller lived in San Francisco, nothing struck his fancy like a heaping plate of this Pacific Northwest delicacy

Blood, Bones & Butter

Eat Here

Today's special: Our first annual food issue

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New Coating Gets Ketchup Out Lickety-Split

A substance developed at MIT sends viscous condiments pouring out of bottles with ease

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There's No Place Like Naples for Pizza

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The Cost of “No” on Potato Chips

What can snack food marketing tell us about political campaigns?

Family-style dinner at the Noriega Hotel includes cabbage soup, pickled tongue and bowls of spicy Basque salsa.

Indulging in American Basque Cuisine

The Basques followed the sheep from Europe to the western United States and they brought with them their boardinghouse cuisine

Raul Ortega makes his shrimp tacos, shown here, the same way he did when he lived in San Juan de los Lagos.

How America Became a Food Truck Nation

Our new food columnist traces the food truck revolution back to its Los Angeles roots

The 20 Best Food Trucks in the United States

The food truck revolution is in full force as mobile restaurants around the country dish out tacos, BBQ and other great eats

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What are Honesty Boxes?

Cyclists in New Zealand see these handmade, unguarded food stalls in the distance, advertising some product of the homestead

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Food Futures for 2012: Blogs, Books and Feeds to Watch

Which sites are particularly worth your time this year?

Would you eat this bacon sundae?

Why Are We So Crazy for Bacon?

"Everything's better with bacon" is the ruling philosophy of the decade. But are we taking it too far?

Lisa's post on why other countries don't use ice cubes was the most-read post on Food and Think in 2011

Food and Think’s Greatest Hits of 2011

A look at the most popular posts among our readers from the past year

Lisa's last Food and Think post

The Food & Think Year in Review

Beer batter, doggie bags, culinary crimes, beer koozies... Lisa Bramen says farewell with a list of her favorite 2011 posts

Roti, a Trinidad specialty

Inviting Writing: Trinidadian Roti

For an expatriate, there's no such thing as going too far to procure a specialty from home

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